Ground almonds and warm spices make the pastry crust for this torte special. We call for raspberry preserves, but feel free to use any fruit preserves you have handy.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • In medium mixing bowl beat butter with electric mixer until softened. Add sugar, egg, baking powder, cinnamon, and cloves. Beat until combined. With a wooden spoon, stir in flour and almonds. Form into ball. Cover and chill until dough is easy to handle (1 hour).

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  • Divide dough in half. (Keep one half refrigerated.) On lightly floured surface, slightly flatten other portion of dough. Roll out dough into 10-inch circle. Wrap around rolling pin. Unroll onto an ungreased 9x1-inch tart pan with removable bottom. Ease dough into pan, pressing dough 1/2 inch up sides.

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  • For lattice, on lightly floured surface, roll remaining dough into a 10x6-inch rectangle. Cut into eight 3/4-inch-wide strips. Weave atop bottom crust. Press ends of strips onto rim, trimming as necessary.

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  • Spoon jam into each section of lattice. Bake in 350 degree F oven for 25 to 30 minutes or until crust is golden. Cool in pan on wire rack. Remove sides of pan. Sprinkle with powdered sugar. Makes 8 servings.

Nutrition Facts

372 calories; 22 g total fat; 10 g saturated fat; 68 mg cholesterol; 218 mg sodium. 41 g carbohydrates; 2 g fiber; 6 g protein; 124 RE vitamin a; 1 mg vitamin c; 71 mg calcium; 2 mg iron;

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